Tofu Ricotta



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Description
Use this vegan ricotta as a substitute for the traditional dairy version when you make lasagna, pizza or stuffed shells and manicotti.

Ingredients

 * 1 (14-ounce) block extra firm tofu, drained and crumbled
 * 1 1/2 tablespoons tahini
 * 2 cloves garlic, finely chopped
 * 3 tablespoons nutritional yeast
 * Pinch of freshly ground nutmeg
 * 1/2 tablespoon mellow white miso
 * 1 tablespoon lemon juice
 * 1/4 teaspoon ground black pepper

Directions
In a medium bowl, mash all ingredients together with the back of a spoon until well combined.